The Emory Rooftop Bar sits atop the Maybourne group’s newest London property in Belgravia, designed by Rémi Tessier whose use of burl wood – a subtle nod to the construction of traditional cigar boxes – and halo lighting creates an intimate warmth that sits in deliberate contrast to the sweeping panoramic views beyond. The building was designed by Richard Rogers and Ivan Harbour, its distinctive steel masts and cables visible from the rooftop. The bar converts between a fully enclosed intimate space and an open terrace depending on conditions, with views across Hyde Park and central London in every direction.

On arrival, guests receive complimentary snacks – olives, chilli and lime nuts, and black sesame and pepper crackers – alongside a welcome drink that varies daily. The team also closes each visit with a farewell drink tailored to what the guest most enjoyed during their visit. Celebrations overheard or noted in advance are acknowledged with a complimentary cocktail or small plate from ABC Kitchen.

Each menu is developed through a collaborative process between Giovannoni and the bar team. Every team member brings three concepts to the table, developing them individually before coming together for tastings and refinement sessions. Giovannoni then applies a final edit, ensuring the collection reflects both his vision for London and the creativity of the team behind the bar. Production is supported by a well-equipped back of house including a rotovap, centrifuge, Thermomix, ultrasonic cleaner, nitro and CO2 systems, and sous-vide, with a dedicated prep shift built into the weekly rota and rotated across the whole team. The wine programme uses a Coravin system across most bottles, allowing fine wines to be poured by the glass without opening the bottle.

All team members are offered WSET training up to Level 3, with a wine academy run by the Head of Wines sitting alongside regular brand and spirits education. Floor staff are cross-trained into the lab to observe in-house preparation, building a shared understanding of the cocktail programme across the team. Pre-shift training kicks off each evening with a classic cocktail, the full team trained on its flavour and presentation before service begins. Leadership development runs through the Aspiring Leaders Programme, accredited by the Institute of Leadership and Management, which targets supervisors and team leaders through a structured course built around character, competence, and guest experience.